Le Bonbon

"Reblochon, potatoes, bacon, onions, cream... nothing more simple and more effective than the tartiflette that will accompany a delicious wine of Savoy."

Joelle Gracia

"While this isn’t necessarily a wine bar per say, I couldn’t help but to make mention of this place, simply due to the brilliant pairings of French wines from regions such as Burgundy, Loire, and Languedoc-Rouissillon, together with fine cheese delicacies - raclette (melted cheese scraped onto a plate of potatoes). So if you love cheese and if you love wine, Pain. Vin. Fromages is definitely a must."

Bob Adams

"I’m drawn time and time again to winter classics that are perfectly crafted at the phenomenal restaurant - raclette platters."

My Paris Tours

"Eating Raclette can feel complicated enough that you forget to enjoy the taste, in which case you would love the simplicity of tartiflette. You just fork up pieces of reblochon cheese, Potatoes, onions, and lardon and go to town. It is obvious from that list of ingredients that this does your heart no favors, so make sure the dish does not become a habit."

Bob Adams

"Let me start with my favorite, the tartiflette. This wonderful baked meal is a one-pot dish containing potatoes, reblochon or muenster cheese, potatoes, bacon, onions and creme fraiche that’s baked until bubbly and lightly browned on top. It’s almost like over-the-top scalloped potatoes, only much creamier, much cheesier and much, much tastier. And while you can order it any time of the year at Pain, Vin, Fromages, tartiflette is most definitely designed as a winter meal—it’s very warm, very filling ... Read more

Joelle Gracia

"If you love cheese and if you love wine, Pain. Vin. Fromages is definitely a must."

María Estévez

"The truth is that we enjoy it a lot, we loved its smooth taste but also with an intense touch, texture, aroma. It was the first time we ate a cheese fondue and I was a little afraid of us to stay with the feeling of eating "just cheese", but nothing is further from reality."

Bob Adams

"Fortunately, there’s a fantastic cheese-centric restaurant in the heart of the Marais that offers up some of Europe’s very best fondue throughout the year—Pain, Vin, Fromages."

Kurt Buzard

"The fondue smelled great and tasted just as good. It was cheesy, stringy and had the wine and garlic of good fondue."